STRAWBERRY GOUDA PECAN SALAD

Strawberry Gouda Pecan Salad image

Provided by Terrie Hoelscher

Time 25m

Number Of Ingredients 12

SALAD BASE:
1 large head of romaine lettuce, torn into bite-sized pieces
1 lb gouda cheese, sliced and cut into thin, bite-sized pieces pieces
3 c strawberries, hulled, sliced 1/8
1 c toasted, caramelized pecans, lightly chopped (see below for caramelizing technique)
1 small cucumber, sliced very thinly
STRAWBERRY VINAIGRETTE:
1/2 c strawberry preserves or seedless strawberry jam
1 c vegetable oil
1 clove garlic, pressed
1/2 c strawberry or raspberry vinegar
salt and pepper, to taste

Steps:

1. Rinse lettuce. Drain well and dry, and tear into bite-sized pieces. Arrange lettuce on a chilled platter.
2. Slice and cut the Gouda into bite-sized pieces. Arrange on top of bed of romaine lettuce.
3. Slice strawberries with an egg slicer, and arrange in between the pieces of cheese.
4. Slice cucumber into VERY thin slices. Slit each cucumber slice from center to outer edge, one time. Make a cucumber twist by giving the slice a twist at the "opening" of the cucumber at the slice, and arrange on top of the lettuce bed with the strawberries and Gouda.
5. Toast the pecans in an 8" saute pan, with 2 - 3 tbsp. sugar,for about 5 minutes, until the sugar caramelizes and the pecans have a nice roasted color. Don't add any fluid ... just let the sugar caramelize the pecans. Let pecans cool, then give them a 'rough chop', leaving in rather large, coarse pieces. Use a food chopper or large sharp knife for this. Set aside for the moment.
6. For dressing, use a whisk to mix jam, oil, pressed garlic clove, vinegar and salt and pepper in large glass measuring cup. Drizzle over the salad. Sprinkle pecans over the top of all.
7. Serve right away, with extra vinaigrette on the side for those who might prefer more.